MEDITERRANEAN PIZZA
"Tangy marinated artichokes add flavor to both the crust and the topping of this delicious specialty pizza," says Pamela Brooks of South Berwick, Maine.
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Drain artichokes, reserving marinade. Chop artichokes; set aside. On a floured surface, roll bread dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Brush the dough lightly with reserved marinade., Combine the basil, oregano and thyme; sprinkle over marinade. Sprinkle with 1 cup Monterey Jack cheese, ham, artichokes, tomatoes, olives and feta cheese. Sprinkle with remaining Monterey Jack cheese. , Bake at 400° for 20-25 minutes or until crust and cheese are lightly browned.
Nutrition Facts : Calories 473 calories, Fat 25g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1232mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
MEDITERRANEAN CHICKEN SKILLET DINNER
Feta cheese, sun-dried tomatoes, dried oregano, and fresh lemon slices lend Mediterranean flair to this full-flavored dish.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.
EASY MEDITERRANEAN PIZZA
This is a great recipe for a different kind of pizza. It's heavy on the flavors, but you don't feel stuffed after eating it. The recipe was actually born of an experiment performed by myself and a friend on a Sunday night. Be creative, though... last time I made it, I spread pine nuts over the surface and it was terrific!
Provided by spaceace
Categories Cheese
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Brush pizza shell with olive oil.
- Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
- Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
- Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
- Allow to cool for 5 minutes before slicing.
Nutrition Facts : Calories 242.8, Fat 15.1, SaturatedFat 8.6, Cholesterol 49.2, Sodium 951.5, Carbohydrate 15.7, Fiber 6, Sugar 7, Protein 14.1
MEDITERRANEAN PIZZA SKILLET
Make and share this Mediterranean Pizza Skillet recipe from Food.com.
Provided by pines506
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet cook and stir chicken and garlic in hot oil over medium-high heat until chicken is browned.
- Stir in tomatoes, artichokes, olives, seasoning, and pepper. Bring to boiling; reduce heat.
- Simmer, covered for 10 minutes or until chicken is no longer pink.
- Top with lettuce and cheese.
- Cook covered for 1-2 minutes more until lettuce starts to wilt.
- Sprinkle with basil and serve on bread.
Nutrition Facts : Calories 396.9, Fat 18.6, SaturatedFat 7.3, Cholesterol 84.7, Sodium 1065.9, Carbohydrate 27.6, Fiber 7.8, Sugar 4.6, Protein 32.1
SKILLET PIZZA: TIGANOPITTA
Steps:
- In a mixing bowl, whisk together the yeast and warm water. Let stand and bloom for about 20 minutes. Mix on low speed, the flour, cold water, olive oil, and salt. Beat in slowly at first and then increase the speed of the mixer as the flour in incorporated. Turn the speed down and mix until the dough becomes soft and begins to pull away from the sides of the bowl. Pour it out on a floured board. Knead the dough adding flour to dust as needed. Shape the dough into a large ball and cover with a towel to let stand until it doubles in size, about 1 hour.
- Heat a saute pan with 2 tablespoons of olive oil and add the leeks. Turn the heat to medium high and sweat the leeks until soft and translucent. Set aside and let cool. When ready, cut the dough into 6 ounce pieces. Roll it out to about 1/2-inch thick circle a little smaller than the skillet. Heat a large skillet with the remaining 2 tablespoons of olive oil. Place the rolled dough into the skillet and flip it to brown on both sides. Once browned, sprinkle the top with feta cheese, leeks, 1 teaspoon salt, and pepper. Bake in a preheat 350 degree F. oven just long enough for the cheese to melt. Pull from the oven and cut into 6 pieces. Serve warm.
MAMA RACHEL'S MEDITERRANEAN PIZZA
Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! -Rachel Barton, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 400°. Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake 8-10 minutes or until edges are lightly browned., Increase oven setting to 450°. Brush crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle with pepper flakes and basil.
Nutrition Facts : Calories 216 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 307mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
MINI MEDITERRANEAN PIZZA
I was on a mini-pizza kick and had already served up Mexican and Italian variations, so I opted for a Mediterranean version and came up with these. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 19m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet; cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-6 minutes; drain. Stir in tomato sauce and rosemary; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-9 minutes., Place pita halves, cut side up, on a baking sheet. Top with meat mixture, tomato, spinach and olives. Sprinkle with cheeses. Bake at 400° until cheeses are melted, 4-6 minutes.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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